Totally Rad Fermented Salsa

One of our favorite things about summer is fresh heirloom tomatoes. And you know what that means? Fresh salsa!

You just can’t beat fresh salsa. I love putting it on everything: my eggs in the morning, taco bowls, meat, burgers, on an omelette, on some fresh homemade soaked tortillas with cheese and veggies, homemade on chile rellenos…

The list goes on.

Nope, can’t beat fresh salsa. Except if you ferment it!

If you’re new to fermented foods, let me explain. Fermenting is a traditional way to preserve foods without refrigeration. It also has the added benefit of culturing healthy probiotic bacteria that are great for your gut!

When you ferment good foods, you improve their nutrient quality and probiotic content. Your gut will feel better when you eat these foods, too! They improve digestion, cleanse the body, and help nourish your gut lining.

Leaky gut syndrome is linked to all sorts of autoimmune and behavioral issues, which is why I try to incorporate plenty of cultured/fermented foods into my diet.

I always have kefir and kombucha culturing in our kitchen, and I like to eat a spoonful of raw sauerkraut on the side of every meal. I’ve got some kraut fermenting now as I write this. :)

The best thing about fermenting food is that it’s SO easy to do. Don’t try to complicate it. Fermenting food means simply adding sea salt, whey, or a starter culture (like milk kefir grains or a kombucha SCOBY) to whatever you’re culturing, and walking away for anywhere from a few days to a few weeks! You literally just walk away. It’s a nearly ZERO-effort way to make your own healthy probiotics at home.

Now, most ferments tend to have a more sour/acidic taste than we are used to in sugary-America, but I find the taste of fermented food pleasant and delicious! Sometimes I CRAVE sauerkraut, and I never used to! But once your body experiences a good thing, it wants more! My point is if you don’t like it at first, please try it again.

I think of it like drinking orange juice after brushing your teeth. Now, these days I don’t use regular toothpaste OR drink pasteurized orange juice (too much fructose!!), but I think you can see my point. Drinking OJ while your mouth tastes like peppermint is disgusting! But separately, they taste great! Eating fermented food while also consuming a diet high in sugar, will make the fermented food taste just that much more “off” to you, because sweet and sour are opposing tastes.

Anyway, onto the recipe!

Totally Rad Fermented Salsa

3-4 large heirloom tomatoes

1 medium yellow onion

4-5 cloves of garlic

1 bunch of cilantro

1 lime, peeled

3-4 serrano or jalapeño peppers

Sea salt to taste (added last)

2 TBSP sauerkraut juice

Mix tomatoes, onion, garlic, cilantro, lime, and peppers together in a blender or food processor. I usually pulse mine so it stays kind of chunky. After you’ve blended all the ingredients, transfer to a bowl and mix in the salt, to taste, and sauerkraut juice.

Cover and leave on the counter for 24-48 hours before refrigerating. Fermenting the salsa extends its life, and it should keep for several months in the fridge.